GLOBAL TRENDSSHAPING THE FUTURE OF FLAVOR

Niçoise Salad with Chia, Citrus and Chile Crusted Tuna

Peruvian Chicken with M

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hile Sa

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Dark Chocolate and Cranberry Amaranth Bars

Pickled Peach and Black Beluga Lentil Toasts

TASTE TOMORROW TODAY

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CULINARY-INFUSED SIPSThree classic culinary techniques provide new tastes and

inspiration in the creation of the latest libations.

Pickled: Combines tart with spice for zesty resultsRoasted: Distinctive browned flavor adds richness Brûléed: Caramelized sugar note provides depth

HEAT + TANGSpicy finds a welcome contrast with tangy accents—lime,

rice vinegar, yuzu, tamarind, Meyer lemon, cranberry, kumquats and ponzu—to elevate the eating experience.

Peruvian Chilies + Lime: Citrus paired with rocoto, ají panca, ají amarillo and moreSambal Sauce: Spicy Southeast Asian sauce made with chilies, rice vinegar, sugar and garlic

BLENDS WITH BENEFITSFlavorful herbs and spices add everyday

versatility to good-for-you ingredients like matcha and chia.

Matcha Green Tea: Ginger and citrus balance the slightly bitter notes of matcha Flax Seed: Mediterranean herbs invite flax to savory dishesChia Seed: Chia becomes zesty when combined with citrus, chile and garlicTurmeric: Discover sweet possibilities when turmeric is blended with cocoa, cinnamon and nutmeg

ALTERNATIVE “PULSE” PROTEINS

Packed with protein and nutrients, pulses such as dried peas, beans

and lentils are elevated when paired with delicious ingredients.

Pigeon Peas (called Toor Dal when split): Traditionally paired with cumin and coconutCranberry Beans (also called Borlotti): Perfectly enhanced with sage and Albariño wine Black Beluga Lentils: Uniquely accented with peach and mustard

TROPICAL ASIANAdventurous palates seek flavors from new regions.

Two spots in Southeast Asia—Malaysia and the Philippines—offer distinctive ingredients and

signature recipes for vibrant fare.

Pinoy BBQ: Popular Filipino street food flavored with soy sauce, lemon, garlic, sugar, pepper and banana ketchupRendang Curry: Malaysian spice paste with mild heat made from chilies, lemongrass, garlic, ginger, tamarind, coriander, and turmeric

ANCESTRAL FLAVORSModern dishes reconnect with native

ingredients to celebrate food that tastes real, pure and satisfying.

Ancient Herbs: Rediscover thyme, peppermint, parsley, lavender and rosemary Amaranth: An ancient grain of the Aztecs with a nutty, earthy flavorMezcal: Smoky Mexican liquor made from the agave plant

Pinoy Pork BBQ with Green Mango Slaw

Now in its 16th year, the McCormick® Flavor Forecast® is on the forefront of identifying top trends and ingredients shaping the future of flavor. Created by a global team of McCormick experts—including chefs, culinary professionals, trend trackers and food technologists—the Flavor Forecast inspires culinary exploration and innovation around the world for years to come.

A global leader in flavor, McCormick & Company has been helping people create memorable food experiences for more than 125 years. Our leading brands make a meaningful difference in the way people create and experience food every day, inspiring healthy choices and connecting the world through flavor.

McCormick For Chefs®, our Food Away From Home Division, provides unrivaled and unique solutions to the exacting demands of professional foodservice. McCormick Culinary®, Lawry’s®, OLD BAY®, Thai Kitchen® and Zatarain’s® brands deliver innovation and flavors for exceptional taste experiences.

Every day, no matter your operation type or the food you prepare, you can serve exceptional foods flavored by McCormick. For more information, visit McCormickForChefs.com/FlavorForecast.

Cover photo: Sambal Noodles with Shrimp and Chinese Broccoli

Copyright © McCormick & Company, Inc. 2015. All rights reserved.

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